To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Author: Martha Stewart
Serve this Garlic-Marinated Chicken Cutlets with Grilled Potatoes for your next dinner. It's a family-style choice on a big platter, perfect for the next time you're feeding a crowd.
Author: Martha Stewart
Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.
Author: Martha Stewart
This simple pasta dish has tons of flavor thanks to a few different preparations of garlic: fried, smashed, and infused in oil.
Author: Martha Stewart
Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
Author: Martha Stewart
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Author: Martha Stewart
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Author: Martha Stewart
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices...
Author: Martha Stewart
These "trees" are made from stacks of sugar cookies coated with white icing. See our Royal Icing recipe.
Author: Martha Stewart
The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.
Author: Martha Stewart
While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.
Author: Martha Stewart
Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza...
Author: Martha Stewart
This recipe for ham with whole-grain mustard and apricot glaze is a Kirkland Signature Martha Stewart Favorite Holiday Ham and is available at Costco.
Author: Martha Stewart
Author: Martha Stewart
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.
Author: Martha Stewart
A lavish Saudi Arabian dish named for the large tray on which it's served, al mansaf traditionally calls for layers of thin bread followed by a bed of flavorful rice that's topped with lamb. Martha's adaptation...
Author: Martha Stewart
This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
Author: Martha Stewart
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved...
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
These pops are made by floating whole blueberries in watermelon puree, and then freezing.
Author: Martha Stewart
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
Author: Martha Stewart
Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature.
Author: Martha Stewart
Snap out of your store-bought hummus rut with this delicious twist on the protein-rich staple. Any variety of sweet pepper -- such as bell, pimento, or cubanelle -- will work. Giving the peppers and beans...
Author: Martha Stewart
Add some Asian flavors to the table with this dish of healthy green vegetables.
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.
Author: Martha Stewart
Golden raisins add a welcome note of sweetness to sauteed spinach.
Author: Martha Stewart
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Author: Martha Stewart
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Author: Martha Stewart
Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Author: Martha Stewart
A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.
Author: Martha Stewart
In our vanilla-scented version of eggnog, two liquors are whisked into a custard base-rum and bourbon-a combination that makes this drink the perfect headliner for your next holiday party.
Author: Martha Stewart
No blender needed for this lighter, more refreshing take on the classic poolside drink. Using minimal cream of coconut and coconut milk gives the cocktail just a hint of richness.
Author: Martha Stewart
Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.
Author: Martha Stewart
This unique spin on a traditional pizza from from Jim Lahey, author of "My Pizza," features creamy bechamel sauce, provolone cheese, and slightly bitter broccoli rabe.
Author: Martha Stewart
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have...
Author: Martha Stewart
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet,...
Author: Martha Stewart
Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient:...
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
This simple-to-make cordial is a perfect Christmas or Thanksgiving gift. Three ingredients, little preparation, and 22 days result in a colorful tart-sweet drink for after-dinner imbibing.
Author: Martha Stewart
Use this cream cheese frosting recipe when making our Molasses-Spice Cake.
Author: Martha Stewart
A bracing salted rim may be a tradition, but it can overwhelm the nuances of a good tequila. On the other hand, a touch of superfine sugar can be a nice complement to citrus-centered margaritas.
Author: Martha Stewart
This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.
Author: Martha Stewart